Chicken & Cream Cheese Stuffed Peppers
Creamy, crunchy, and full of great Mexican flavor, these cheesy stuffed peppers are sure to make your family smile!
Servings 8
Calories 336kcal
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 8 ounces cream cheese room temperature
- 4 ounces monterey jack grated
- 4 ounces cheddar grated
- 1 jalapeno pepper finely diced
- 4 ounces chopped green chiles
- 1 1/2 teaspoons cumin
- salt and pepper to taste
- 2 ears fresh corn cut from cob
- 1/4 cup salsa
- 1/2 cup panko
- 4 bell peppers any color
Instructions
- Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
- Shred the chicken with two forks.
- In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
- Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
- Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
Nutrition
Serving: 0.5pepper | Calories: 336kcal | Carbohydrates: 14g | Protein: 23g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 781mg | Potassium: 568mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2610IU | Vitamin C: 88.3mg | Calcium: 261mg | Iron: 1.5mg